Löjrom Pizza

Ingredients: 

Pizza base:

400 g Pizza dough ready made, or recipe of your choice

1.5 dl crème fraîche

1.5 dl Västerbotten cheese or parmesan, grated

Topping:
0.5 dl crème fraîche

80 g of Löjrom

3 tablespoons red onion , finely chopped

2 tablespoons chives , finely chopped

0.5 dl dill chops

Salt flakes and black pepper

Here's how to do it:

1. Preheat the oven to 225 degrees.

2. Roll out the pizza dough to the desired shape. Place the dough on a baking sheet lined with baking paper.

3. Stir together the crème fraîche and the grated cheese of your choice. Spread the cream in a thin layer over the pizza base. Bake it for about 15 minutes or until golden.

4. Take out the pizza and sprinkle with red onion and chives. Top with dollops of creme fraiche and roe.

5. Grate some lemon peel over the pizza with some salt flakes and freshly ground black pepper. Cut the pizza into pieces and serve.

Löjrom Waffle 

You will need:

For the dough:

75 g butter

1 dl milk

1 dl cold water

1 dl buckwheat flour

1 dl flour (wheat, gluten free mix, or almond)

1 egg

1/2 tsp baking Soda

pinch of salt

Topping:

1 red onion

80 g of Löjrom

2 dl creme fraiche

Freshly ground black pepper

Dill lashes

Here's how to do it:

1. Melt the butter and let cool. 

2. Whisk together milk, flour, eggs, baking powder and salt to a smooth batter. 

3. Stir in the melted butter and water. Heat up the waffle iron. Lubricate it to the first layer. Bake 4 waffles golden (for 4 port). Place them on a wire rack to keep them crisp.

4. Finely chop the onion. Top the waffles with roe, crème fraiche, red onion, dill and freshly ground black pepper.

Cheese-filled Potato Croquettes with Löjrom and Creme Fraiche

You will need:

1 kg floury potatoes

1 egg

150 g grated Gruyère or Västerbotten cheese

3/4 dl flour (or Finmix gluten-free)

1 tablespoon lemon zest

1 tsp grated nutmeg

1 tsp garlic powder

50 g of butter

Salt and pepper to taste

1-2 l frying oil

Breading:

2 beaten eggs

2 dl flour (or Finmix gluten-free)

3 dl panko (or gluten-free corn panko)

Topping:

Löjrom

Creme fraiche

Chopped chives

Here's how to do it:

1. Peel and boil the potatoes until really soft in salted water.

2. Press the potatoes with a potato press and mix with the other ingredients (eggs, cheese, lemon zest, flour, nutmeg, garlic powder, salt and pepper), then let the mash cool.

3. Roll small nice balls. Bread them, first in flour then in the beaten eggs and finally panko. 

4. Heat the frying oil to approx. 170–180°C.

5. Fry the croquettes in batches, about 1 minute, until they look crispy and golden. Lift up and let them dry on paper towels.

6. Top with the Löjrom, creme fraiche and chopped chives.